In The Kitchen – March 2025

This month we tackle the end of Winter “foods” and the start of Spring-time foods. You know, the transition from heavier meals to lighter meals. The Unstuffed Shells is the perfect meal for a Winter snow day. Easy to prepare and tummy warming. The vinaigrettes and dip are wonderful for salads and veggies. and will help you get rid of any winter weight you’re trying to eliminate. Give them a try and enjoy. Bathing suit weather is almost here!!

UNSTUFFED SHELLS W/LEMONY RICOTTA

2 lbs. large pasta shells
2 C. whole-milk ricotta cheese 1 C. parsley, chopped
1 C. basil leaves, chopped
1 lb. whole milk mozzarella, coarsely grated, about 4C.
1 C. grated Pecorino Romano
1 Tbsp. plus 1 tsp. lemon zest
2 24-oz jars marinara sauce

Heat oven to 425°F. Prepare baking pan.
Cook pasta 4 minutes less than pkg. directions. Reserve ½ C. pasta water, then drain pasta and return to pot. While pasta cooks, in large bowl stir together ricotta, parsley, basil, half of mozzarella, ¾ C. Pecorino and 1 Tbsp. lemon zest.
Toss pasta with marinara sauce and reserved pasta water to coat. Spread pasta on prepared baking sheet and dollop ricotta mixture on top. Sprinkle with remaining mozzarella and bake until cheese mixture is bubbling, about 20 minutes.
Remove from oven and heat broiler. Broil pasta until browned in spots. Let cool about 10 minutes and sprinkle with ¼ C. pecorino, tsp. lemon zest and basil if desired. (Dish will be very heavy when removing it from oven. Be careful!!)

HERB-RASPBERRY VINAIGRETTE

¼ C. red wine vinegar
2 Tbsp. raspberry vinegar
2 Tbsp. chopped fresh basil 1 Tbsp. chopped garlic
1 Tbsp. chopped fresh parsley 1 tsp. honey
1 tsp. Dijon mustard 1 1/4 C. olive oil

Blend all ingredients except oil in processor. With processor running, gradually add oil. Season with salt and pepper. Refrigerate.

ANCHOVY & ROASTED GARLIC VINAIGRETTE

1 head of garlic
4 chopped anchovy fillets 2 Tbsp. chopped parley
2 Tbsp. Sherry vinegar
1 Tbsp. fresh lemon juice 1 ½ tsp. Dijon mustard
1 ½ tsp. sugar
½ tsp. red pepper flakes
¾ olive oil
¼ C. vegetable oil

Use one half of garlic head and wrap in foil, cut side up. Roast in 450°F. oven until tender, about 45 minutes. Let cool and squeeze cloves into medium bowl.
Add 4 chopped anchovies, mash with fork. Whisk in chopped parsley, Sherry vinegar, lemon juice, Dijon mustard, sugar and pepper flakes. Then add olive oil and vegetable oil. Whisk until combined. Season with salt and pepper. Serve over tomato slices, cucumber and more.

LEMONY CHICKEN WITH SALAD

4 skinless, boneless chicken breasts 2 large eggs
1 ¼ C. panko breadcrumbs 3 Tbsp. chopped parsley
2 Tsp. chopped fresh oregano 1 tsp. kosher salt
¼ tsp. black pepper 4 Tbsp. olive oil
2 tsp. fresh lemon juice 2 C. preferred greens

Flatten chicken breasts between plastic wrap using mallet or rolling pin. Whisk eggs in medium bowl to blend. Mix panko, 2 Tbsp. parsley, oregano, salt & pepper on plate. Dip chicken in beaten eggs, turn to coat. Dredge in breadcrumb mixture.
Heat 3 Tbsp. oil in large skillet. Add chicken and saute until golden brown, about 5 minutes. Transfer to plates and sprinkle with lemon juice. Toss greens with remaining 1 Tbsp. oil in medium bowl. Sprinkle with salt. Mound salad on top of chicken.

LEMONY HERB DIP

1 8-oz. sour cream
2 Tbsp. chopped fresh chives 2 Tbsp. chopped fresh dill
1 Tbsp. fresh lemon juice
1 to 2 bunches radishes with tops
1 to 2 bunches baby carrots with tops, peeled

Mix first 4 ingredients in small bowl. Season to taste with salt and pepper. Let dip stand 30 minutes at room temp. or cover and chill until ready to serve. Serve dip with radishes, carrots, peppers, cues… whatever veggie you prefer. E-Z-P-Z!!